Description
But, rather, the soup based on the recipe "Soup of the Highlander". Let me explain why. After reading the introduction to the recipe: "Mrs. Hudson was sure that the game from Scotland — the best in the world. So when the cook was able to find on the market Scottish hare, pheasant or a piece of venison in the house on Baker street smelled like in the house among the highland roast meat, salad, and soup, sweet and nourishing, made from this wonderful meat." I was enough to be interested in them. And I was waiting for the case to be found in the sale of any game, at least the rabbit. Well, as luck would have it... no luck! The case presented only about a year, I ran into elk. Oh! Here is what you need! I bought and ran to the kitchen. Read the recipe and literally go crazy. Proposed tender leeks, celery and carrots to cook, believe it or not, TWO and a HALF!!! hours... Well, for me it's just unacceptable! And I began to cook the way I used to... the result is a very tasty soup, which possibly followed the ingredients but changed the cooking technique.
Ingredients
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Meat
1 g
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Brisket
2 slice
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Onion
1 piece
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Carrots
120 g
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Leeks
160 g
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The Apium graveolens Dulce
2 piece
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Celery root
100 g
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Potatoes
2 piece
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Broth
2.5 l
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Bay leaf
3 piece
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Greens
-
Butter
50 g
Cooking
Meat to wash. To remove the flesh from the bones. Bone chop. In saucepan, melt half of the butter, put the bones and give them a little obzharitsya. Add the flesh, cover with cold water, put onions onion, cut crosswise, a good pinch of black pepper. Bring to a boil, carefully remove the foam and cook over a very low heat for 2 hours.
Ready strain the broth. The onion throw out. The meat is removed, carefully cover it with foil so that it does not zavetrilos.
Vegetables chopped: carrots and petiolar celery - sliced, leeks - polyolefine, root celery - straws. Bouquet Garni I had, I took the stems of dill and parsley, and added a sprig of rosemary. Bacon cut into small pieces.
In a saucepan, melt the remaining butter and fry the bacon.
Add the carrots, celery and leeks, stir them in the pan to be greasy and a bit roasted.
Pour the hot broth, we'll need about 2.5 liters, depending on how thick a soup you like. Add the potatoes, cut into small pieces and herbs.
Meat is divided into pieces and add to the pot of soup.
Bring the soup to a boil, add salt to taste and cook on low heat for about 20 minutes. 5 minutes prior to readiness add Bay leaf and herbs to remove. The original recipe for 5 minutes or until tender, you add a half Cup of port wine, promise that you will not regret. I was cooking soup in the calculation and granddaughters, so that the port is not added.
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